In 8″ skillet, heat one tortilla until starting to crisp and brown. Remove to plate and add second tortilla to pan. While second tortilla heats, spread shredded apple over warmed tortilla on plate and top with pieces of Brie. Scatter pralines over the top. Cover with second tortilla and place back in pan. Reduce heat to low and cover, allowing to heat slowly. Carefully flip tortilla once during heating. When cheese is melted, place on plate and cut into wedges. Serve hot.

To make Pralines:

In a medium sized skillet, melt a tablespoon of unsalted butter over medium heat until foamy. Add in a cup of pecans and stir to coat. Cook, stirring regularly for about 2-3 minutes, then sprinkle in two tablespoons of brown sugar and one teaspoon of sea salt. Stir to coat pecans, breaking up any chunks that form. After a minute or two, carefully pour two tablespoons of water into the skillet and stir to combine. Bring to a simmer and cook, stirring regularly, until syrup thickens and pecans are fully coated. Pour onto a plate and spread to cool, being careful not to touch the caramel.